Ginger Garlic Noodle Soup with Bok Choy Recipe

Introduction

This Ginger Garlic Noodle Soup with Bok Choy is a comforting and flavorful dish that combines warm spices, fresh vegetables, and tender noodles. Perfect for a cozy meal, it balances savory broth with aromatic ginger and garlic for a satisfying bowl.

Ingredients

• 1 tablespoon olive oil
• 3 shallots, diced
• 1 bunch green onions, chopped (green and white parts divided)
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 5.5 cups low sodium chicken broth (or vegetable broth for vegan)
• 2 whole star anise
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 10 oz crimini mushrooms, sliced
• 6 oz rice noodles
• 1.5 heads bok choy, roughly chopped
• Sesame seeds, for topping
• Red pepper flakes, for topping (optional)

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a medium-sized stockpot over medium heat.
2. Step 2: Add the diced shallots to the oil and cook for 4-5 minutes, stirring often, until translucent and softened.
3. Step 3: Separate the green parts of the green onions for topping. Finely chop the white parts and set aside.
4. Step 4: Add the white parts of the green onions, minced garlic, and ginger to the pot with the shallots. Cook for 1-2 minutes until fragrant, stirring occasionally.
5. Step 5: Pour in the chicken or vegetable broth and bring to a simmer. Add the star anise and soy sauce. Cover and simmer for 10 minutes.
6. Step 6: Remove the lid and carefully discard the star anise from the soup.
7. Step 7: Add sliced mushrooms, rice noodles, and chopped bok choy to the pot. Simmer for 5-8 minutes until noodles and bok choy are tender. Season to taste.
8. Step 8: Divide the soup into bowls and garnish with sesame seeds, reserved green onions, and red pepper flakes if desired.

Tips & Variations

• For a vegan version, use vegetable broth and tamari instead of chicken broth and soy sauce.
• You can substitute crimini mushrooms with shiitake or button mushrooms based on preference.
• If you prefer a spicier soup, add a dash of chili oil or increase the red pepper flakes.
• Try adding tofu or shredded chicken for extra protein.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. For best texture, it’s recommended to add fresh bok choy or noodles when reheating, as they may become soft if stored together.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of rice noodles?

Yes, you can use udon, soba, or even spaghetti noodles as substitutes. Just adjust the cooking time accordingly to ensure they remain tender.

Is star anise necessary for this recipe?

Star anise adds a subtle warm, licorice-like flavor that enhances the broth, but you can omit it if unavailable or if you prefer a milder taste.

Ginger Garlic Noodle Soup with Bok Choy Recipe

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4.4 from 80 reviews

A comforting and flavorful Ginger Garlic Noodle Soup with Bok Choy, featuring aromatic spices, fresh ginger and garlic, tender crimini mushrooms, and rice noodles in a savory broth. Perfect for a warming meal that is easily adaptable for vegan and gluten-free diets.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

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Soup Base

• 1 tablespoon olive oil
• 3 shallots, diced
• 1 bunch green onions, chopped and divided (white and green parts separated)
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 5.5 cups low sodium chicken broth (or vegetable broth for a vegan option)
• 2 whole star anise
• 2 tablespoons soy sauce (or Tamari for a gluten-free option)

Main Ingredients

• 10 oz crimini mushrooms, sliced
• 6 oz rice noodles
• 1.5 heads bok choy, roughly chopped

Toppings

• Sesame seeds, for topping
• Red pepper flakes, for topping (optional)

Instructions

1. Heat the oil: Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat to prepare for sautéing the aromatics.
2. Sauté shallots: Add the diced shallots to the hot oil and cook for 4-5 minutes, stirring often, until the shallots are translucent and softened.
3. Prepare green onions: Separate the white and green parts of the green onions. Finely chop the white parts and set aside the green parts for garnish later.
4. Add aromatics: Add the chopped white parts of the green onions, minced garlic, and minced ginger to the shallots. Stir and cook for 1-2 minutes until fragrant.
5. Add broth and simmer: Carefully pour in the chicken or vegetable broth and bring to a simmer. Add the star anise and soy sauce. Cover the pot and let simmer for 10 minutes to develop flavors.
6. Remove star anise: Remove the lid and carefully take out the star anise pods, discarding them.
7. Add mushrooms, noodles, and bok choy: Add the sliced mushrooms, uncooked rice noodles, and chopped bok choy to the pot. Simmer for 5-8 minutes until the noodles and bok choy are tender. Adjust seasoning to taste.
8. Serve and garnish: Divide the soup into bowls and garnish with sesame seeds, green parts of the green onions, and red pepper flakes if desired.

Notes

• For a vegan version, substitute chicken broth with vegetable broth and use Tamari to keep it gluten-free.
• Rice noodles cook quickly, so avoid overcooking to maintain a nice texture.
• Star anise adds a subtle licorice flavor; be sure to remove before serving to avoid overpowering the soup.
• You can adjust the amount of ginger and garlic to suit your taste preferences.
• For extra protein, consider adding tofu or a boiled egg if not vegan.

Keywords: Ginger Garlic Noodle Soup, Bok Choy Soup, Asian Noodle Soup, Gluten Free Soup, Vegan Soup Option, Comfort Food, Rice Noodles, Crimini Mushrooms